Mexican Fiesta Salad

Title:
Mexican Fiesta Salad

Yield:
6 Servings

Categories:
Almonds,
Low-Fat,
Meatless




Ingredients:





   1/2 lb Jicama; peeled; cut into


          -strips


          Spicy Lime Dressing *


     1    Head Boston lettuce leaves;


          -rinsed and crisped


     2    Oranges; peeled and cut into


          -rounds


     1    Tomato; cut into rounds


     1    Red bell pepper; cut into


          -strips


 8 3/4 oz Kidney beans; drained


   1/2 c  Whole natural almonds;


          -toasted *


   1/4 c  Thinly sliced green onions


     2 tb Chopped cilantro


     1    Avocado






 Toss jicama with Spicy Lime Dressing in large bowl; let stand 20 minutes.


 Line serving platter with lettuce leaves. Toss remaining ingredients,


 except avocado, with jicama and dressing; arrange in center of serving


 platter. Peel, pit and cut avocado into quarters; fan quarters and place on


 salad to serve.


 


 Servings: 6


 


 * See separate recipe.


 


 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree


 oven and bake 5 to 10 minutes or until almonds are light brown; stir once


 or twice to assure even browning. Note that almonds will continue to brown


 slightly after removing from oven.


 


 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap


 


 Recipe by: Almond Board of California


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 08,


 1998